Let me introduce myself.  I am Rita, co-owner of this historical bed and breakfast in the heart of Richmond, KY.  In another life I worked as a County Extension Agent for the great University of KY.  I taught adult education classes on topics such as food and nutrition, arts, wellness, parenting, finances and decorating.

Fast forward and now I put all these lessons learned into hospitality and entertaining.  After decorating, making window treatments, sampling recipes and gardening at the Bennett House Bed and Breakfast, I decided to share some of my best ideas.

Actually, I got a new Mac and wanted an excuse to play around with it.  Since my husband Richard is actually the Innkeeper, I can blog while he is preparing breakfast, checking guests in, cleaning rooms or mowing the lawn.  No, you can’t have him!   I plan the menu, shop for groceries, dot he laundry and interact with guests.  It takes both of us to get the jobs done.

We still have time to enjoy many of the cultural opportunities offered in Richmond, home of Eastern KY University.  The Bennett House is one mile from the University.  We usually walk to the University two or three times a week to get “our steps in”.  Last week we enjoyed Riverdance  at the EKU Center for the Arts.  I forgot to order tickets until the first guests arrived and told us they were excited to see the show.  I slipped out to see if any tickets were available.  Low and behold, they had a buy one get one free promotion.  We sat in the first balcony and it was perfect!

Since check-in is after 3:00pm, most guests arrive anxious to take a walk and get something to eat.  Downtown Richmond features easy walking to several different eating establishments.  Apollo Pizza on South Second Street features some of the best homemade pizza and the largest salads you have ever seen!  We see so many locals while dining, it makes you feel at home with family.

Good food and a great bed are our biggest compliments from guests.  I tell them it’s because we use the best, fresh ingredients and I iron the pillow cases (just like Grandma did).  Our breakfast menu features healthy, nutritious , made from scratch specialties.

The featured recipe is Easy Cranberry Scones with Orange Zest:

3 cups all- purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
3/4 cup butter
1 cup fresh or dried cranberries, coarsely chopped
2 teaspoons finely grated orange zest
1 cup buttermilk
1 tablespoon milk
1 tablespoon sugar
1/4 teaspoon cinnamon

Gather all your ingredients and here is how to make them:  Heat the oven to 400F. Grease and flour a large baking sheet or I use parchment paper that helps cook even and great for clean up.

In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda and salt.  Stir to blend.  With a pastry blender, cut the butter in until mixture resembles coarse crumbs. Stir in cranberries and grated orange peel.  Mix buttermilk in with a fork a little at a time until dry ingredients are moistened.

On a floured surface, roll or pat dough out into  a 3/4-inch thick circle.  Cut the circle into wedges.  Place the cut-out scones on the prepared baking sheet, about 1 1/2 inches apart.  Brush them with milk.  Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle a little of this mixture over each scone.  Bake for about 15 minutes, or until lightly browned.  I usually bake the scones on the lower oven rack.

This recipe freezes well.  That way you won’t eat them all the first day!  Enjoy!


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